Spinach and Chicken Tortilla Casserole

Dov Harrington (CC-BY)
  • 1 lb Boneless, skinless chicken breasts, trimmed
  • 2 Tbs Extra-virgin olive oil
  • 8 oz Sliced mushrooms
  • 1 Medium leek, halved and sliced, white and light green parts only
  • 3 Cloves garlic, sliced
  • 2 cups Lowfat milk
  • 1 Tbs cornstarch
  • 4 cups baby spinach
  • 1/4 cup Chopped pickled jalapeño peppers
  • 4 oz Goat cheese
  • 1/4 tsp Salt
  • 1/4 tsp Ground black pepper
  • 12 Corn tortillas, halved
  • 1/3 cup Green salsa
  • 1/3 cup Shredded Mexican cheese blend


1. Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.

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2. Place chicken in a medium skillet or saucepan and add enough water to cover by 1 inch. Bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Remove the chicken to a clean cutting board and chop or shred with two forks.

3. Meanwhile, heat oil in a large pot over medium-high heat. Add mushrooms, leek and garlic; cook, stirring occasionally, until the leek is soft and starting to brown, about 4 minutes. Whisk milk and cornstarch in a small bowl and add to the pot. Cook, stirring constantly, until the mixture thickens, 3½ minutes. Stir in spinach, jalapeños, goat cheese, salt and pepper; cook until the cheese melts and the spinach wilts, about 2 minutes more. Remove from heat. Stir in the chicken.

4. Cover the bottom of the baking dish with 6 tortilla halves. Spread 1½ cups of the filling over the tortillas. Repeat with 3 more layers of tortillas and 2 more layers of filling, ending with a layer of tortillas. Spread salsa on top and sprinkle with shredded cheese.

5. Bake until hot and bubbly, 20 to 25 minutes. Let stand 10 minutes before serving.

Servings: 9

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